TIKI DRINKS by Adam Rocke, illustrations by Shag, Surrey Books, 2001, 64 pages, $12.95.

You won’t find a thatched bamboo hut with a menu of tall, frosty cocktails on any beach in Maine, but who cares? In “Tiki Drinks,” author Adam Rocke and his retro sidekick Shag prove you don’t have to be on vacation to enjoy an umbrella-worthy libation.

So what, exactly, is a tiki drink? Think of the lounge in a Polynesian-Chinese restaurant circa 1970. Imagine that you’re ensconced in a red, high-backed Naugahyde booth, sharing a scorpion bowl with six of your closest friends. Or you could be sipping a mai tai and fishing a chunk of pineapple out of your glass with the pointy end of a paper umbrella.

“Tiki” is the Polynesian term for carved amulets, figures and posts that represent a supernatural power. Think back, if you will, to those “Brady Bunch” episodes in Hawaii.

You get the picture.

So does illustrator Shag, who makes this book worth reading for more than just the recipes. His tiki visions are a hip hybrid of ’50s kitsch and lounge lizard. Among recipes for Bahama Mama and Hot Sand-Sation, you’ll find images of a yellow-bearded monkey holding a cigarette holder, Frankenstein opening his trench coat to reveal a collection of bar implements, and a turbaned woman in a furry lavender coat cradling a giant bottle of rum. It’s groovy, baby.

After a brief introduction, Rocke gives readers a thorough yet concise guide to everything (and I mean EVERYTHING) you need to stock your tiki bar. Plus, he throws in some helpful mixing hints.

Rather than stick to the standard pina colada or daiquiris, Rocke shakes it up with “wild new concoctions.” You’ll find recipes for Big Bamboo Love Song and Agent Orange, too.

With more than 70 recipes, “Tiki Drinks” does its best to make sure the spirits are on your side. If only Bobby Brady had this book to help him out.

Big Bamboo Love Song

2 ounces dark rum

1 ounce light rum

1/2 ounce triple sec

1 ounce orange juice

1 ounce pineapple juice

1 ounce lime juice

3/4 ounce fruit syrup

Fill a cocktail shaker with ice, add ingredients and shake well. Pour into a collins glass.

Slippery Monkey

3/4 ounce vodka

3/4 ounce coconut rum

3/4 ounce coffee liqueur

3/4 ounce cr?me de banana

1 scoop vanilla ice cream

3 ounces crushed ice

Blend all ingredients until smooth. Pour into a chilled hurricane glass and garnish with a maraschino cherry.

Jamaican Me Krazy

1 ounce Jamaican rum

1/2 ounce coconut rum

1/2 ounce white cr?me de cacao

1/2 ounce banana liqueur

1 ounce cream

1 teaspoon gold rum

3 ounces crushed ice

Blend all ingredients (except gold rum) until smooth and pour into a chilled goblet or hurricane glass. Float the gold rum by pouring it into the glass over an upside-down spoon.

Tiki Mai tai

11/2 ounces rum

1 ounce cr?me de noyeaux (hazelnut liqueur)

3/4 ounce triple sec

1 ounce pineapple juice

1 ounce sweet and sour mix

3 ounces crushed ice

Blend all ingredients until smooth and pour into a chilled collins or hurricane glass.